Grilled Pepper Salad

Description:

Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer.

Ingredients:

4 bell peppers, (mixed colors), halved, seeded and stemmed

1/4 cup halved and pitted oil-cured black olives

1/4 cup rinsed and chopped oil-packed sun-dried tomatoes

1 tablespoon extra-virgin olive oil

1 tablespoon balsamic vinegar

1/8 teaspoon salt

Preparation:

1

Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.